Ingredients
1 cup boiled corn kernels
1/4 cup diced cucumber
1 med size tomato diced
1/4 cup diced onion
1 stem green onion chopped
1/2 cup mixed bell peppers diced
1/4 cup chopped cilantro
2 tsp lemon juice
1 tsp crushed black pepper
1 tsp dried oregano leaves
salt as per taste
1 tsp chopped green chili (optional)
Direction
Mix all the vegetables in a bowl along with corn kernels. If you are using frozen corn kernel, defrost it or warm up in microwave for about 1 minute.
For mixed bell peppers, you can use what ever is available. I used red and orange bell peppers.
Add black pepper, oregano and lemon juice. Add salt when you are about to serve, to avoid sogginess.
add green chili if you like hot salsa.
It's kind of multipurpose salsa. You can eat this with corn chips, eat it like a salad or add this to boiled brown chickpeas to make it a lunch meal. Perfect for summer time.
Ingredients:
Serves: 10
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs, beaten
4 bananas, ripped
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla essence
Directions:
1. Cream together butter, brown sugar and white sugar.
2. Add eggs and crushed bananas. Combine well.
3. Sift together flour, soda and salt. Add to the creamed mixture.
4. Add vanilla
5. Pour into the greased and floured load pan.
6. Bake at 350 degrees F (175 degrees C) for 55 minutes.
7. After 55 minutes do a tooth pick test. If you find it still not yet done give about another 5 minutes.
8. Once done, remove from the oven and let it cool for 10 mins in the loaf pan.
9. After 10 mins remove it from the loaf pan and let it cool for another 10 mins on the wire rack.
10. Cut into slice and keep refrigerated.
Note: I wrap individual slice in a clear plastic film and than refrigerate them. In this way its stays nice and fresh for long time and you can remove from the fridge as many slice as you want at a time without spoiling the whole loaf.
